Grape, Broccoli, and Avocado Salad with Toasty Oat Topping
Photography Courtesy California Table Grape Commission
Featured in Winter 2024
Ingredients
Toasty Oat Topping:
½ tablespoon butter
⅓ cup sliced almonds, coarsely chopped
3 tablespoons steel-cut oats
1⁄8 teaspoon seasoned salt
¼ teaspoon Italian herb seasoning
Dressing:
6 tablespoons extra-virgin olive oil
⅓ cup quartered red or green grapes
¼ cup wine vinegar
1 tablespoon honey
¼ teaspoon sea salt
Freshly ground black pepper
Salad:
1 12-ounce bag broccoli slaw mix
2 cups lightly packed torn curly kale
1½ cups halved grapes
½ cup minced red onion
⅓ cup chopped dried figs
Freshly black ground pepper
1 large firm but ripe avocado, diced
Instructions
Toasty Oat Topping:
- In a medium skillet over medium-low heat cook butter, almonds, oats, salt, and herb seasoning about 5 minutes or until lightly toasted and fragrant. Continue to stir frequently.
Dressing:
- In a small blender puree olive oil, grapes, wine vinegar, honey, sea salt, and black pepper to taste until smooth.
Salad:
- In a large bowl mix broccoli slaw, kale, grapes, red onion, and figs.
- Season with pepper to taste and drizzle with dressing; toss well to coat. Add avocado and toss mixture lightly.
- Transfer to six serving plates or bowls and sprinkle with toasted oat topping. Makes 6 servings.
Recipe courtesy California Table Grape Commission
